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Slow-Cooker Pecan Bread Pudding

  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 8
  • Pinterest
    25
  • Print
    79
  • Save
    165
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Who knew that you could make bread pudding in a slow cooker? Cinnamon bread covered with vanilla custard and topped with pecans. Serve with whipped cream. Perfect for breakfast or dessert. MORE + LESS -

Bree Hester
December 8, 2015

Ingredients

3
sprays cooking spray
4
cups cinnamon swirl bread
3
whole eggs
3
cups half-and-half
1/2
teaspoon salt
1
teaspoon vanilla
1/2
teaspoon cinnamon
1/2
cup brown sugar
1/2
cup chopped pecans

Steps

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  • 1
    Spray slow cooker insert with cooking spray. Line the bottom and sides of insert with aluminum foil. Let the foil hang over to make handles for easy release.
  • 2
    Cut the cinnamon bread into 1 inch cubes. Add to the slow cooker.
  • 3
    Make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar.
  • 4
    Pour custard over the bread cubes.
  • 5
    Sprinkle chopped pecans on top of bread pudding.
  • 6
    Cook on low for 3 hours or until a knife inserted comes out clean.

Expert Tips

Serve with whipped cream, powdered sugar, and a sprinkle of cinnamon.

Nutrition Information

No nutrition information available for this recipe

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